Wednesday, September 28, 2011

Saucer Sized Oatmet Raisin Cookies

1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups quick cooking oatmeal
2 large eggs (room temperature)
3/4 tsp. salt
1 tsp. vanilla extract
14 tbsp unsalted butter, melted
2 tbsp vegetable oil
1 cup white sugar
1 cup brown sugar (compact)
1 1/2 tsp. cinnamon
1 1/2 cups raisins

  1. Heat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. In a dry clean medium bowl, mix the dry ingredients (flour, baking powder, baking soda, cinnamon, and oatmeal). Set aside.
  3. In a separate bowl, beat the eggs. Add salt and vanilla.
  4. In another large bowl, mix butter, oil, brown and white sugar.
  5. Stir in egg mixture until smooth.
  6. Stir in the mixed dry ingredients until smooth. Add in raisins.

Using a large spring action ice cream scoop, scoop 6 balls onto each of the cookie sheets. Flatten the cookie dough using a spatula. Bake for 12-15 minutes or until golden brown. Do not let the cookies get too brown. It would be best to take out the cookies from the oven when it is a little under cook in the center. Let cool on cookie sheets, 2 - 3 minutes, then transfer to wire racks.

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